Apple Frangipane Cake Recipes

APPLE FRANGIPANE CAKE

Apple Frangipane Cake image

This is a dense, moist, and very flavorful apple frangipane cake that is very almond-forward in a yummy way. The apples complement it nicely and I loved the crunch of the toasted almonds on top.

Provided by Pam Lolley

Time 2h15m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup unsalted butter, softened
6 tablespoons unsalted butter, softened
1 (7 ounce) package almond paste
1 cup white sugar
1 teaspoon vanilla bean paste
5 large eggs
1 cup sifted cake flour
½ teaspoon kosher salt
2 medium Apples, raw
1 tablespoon unsalted butter, melted
1 tablespoon white sugar
¼ cup powdered sugar, or to taste
2 tablespoons toasted sliced almonds, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 41.3 g, Cholesterol 115.6 mg, Fat 21.7 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 113.1 mg, Sugar 22.9 g

APPLE FRANGIPANE TART

Apple Frangipane Tart image

Categories Dairy Dessert Bake Apple Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

For crust
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3 tablespoons (or more) ice water
For filling
1/4 cup (1/2 stick) unsalted butter, room temperature
4 ounces almond paste,* crumbled
1 large egg
1/3 cup all purpose flour
2 medium Golden Delicious apples, peeled, quartered, cored, sliced 1/8 inch thick
1/2 tablespoon sugar
1 tablespoon melted unsalted butter
1 tablespoon warm honey
*Almond paste is available in specialty foods stores and in the baking-products section of most supermarkets.

Steps:

Make crust:
Mix 1 cup flour, 1 tablespoon sugar and 1/4 teaspoon salt in processor. Add butter; cut in using on/off turns until coarse crumbs form. Add 3 tablespoons water. Process until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic. Chill until cold, about 1 hour.
Roll out dough between 2 sheets of plastic wrap to 11-inch round. Remove top sheet of plastic. Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough into tart pan. Remove plastic. Fold overhanging dough in; press to form high-standing, double-thick sides. Pierce dough all over with fork. Freeze 30 minutes. (Can be prepared 1 day ahead. Cover dough and keep frozen.)
Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
Make filling:
Combine 1/4 cup butter and almond paste in processor and blend until smooth. Add egg and process until well blended. Add flour and process just until blended. Spread filling evenly over bottom of crust. Toss apples with sugar in large bowl. Arrange apples in concentric circles atop filling. Brush apples with melted butter.
Place tart on baking sheet. Bake until apples are tender and light golden, about 40 minutes. Transfer to rack; cool 15 minutes. Brush apples with honey. Serve warm or at room temperature.

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